Anybody that knows me knows that I love to bake cookies. I am always on the hunt for the best cookie recipes to share with my family and friends. My husband tells me that I am the cookie queen, a title I treasure.
Last week we had our “Home for the Holidays” celebration in Salina, Utah. Main Street was filled with singing by children’s choirs, vendors selling Christmas gifts, Christmas Tree Lane for sub for Santa, Balloon animals and hats, hot chocolate and my cookies.
I spent the week prior baking cookies. The house smelled of yummy goodness all week. We made six types of cookies. There were the always popular Chocolate Chip cookies and super soft Snickerdoodles. For those who can’t get enough chocolate we had Chocolate-Chocolate Chip cookies. Then we had the classic Oatmeal Raisin cookies, crunchy Pecan Praline cookies and Soft Molasses cookies. Thirty dozen in all! I loved making them and I am grateful for my family that helped out, even for the little the hands that snuck a few from the cookie jar causing me to bake even more than required.
I have had several requests for my cookie recipes. They always want to know what makes them so good. My secret: every cookie is made with love.
Last summer I entered the Chocolate Chip cookies in the Sevier County fair and I took first place. Sure, my prize was a blue ribbon (proudly displayed in the kitchen) and twenty five dollars. Beyond that prize, I was just happy that somebody enjoyed my cookies.
The recipe I am asked for most of all is this one right here: The Soft Molasses Cookie or Gingersnaps without the snap!
I hope you enjoy these cookies and add this recipe to your holiday traditions with your family.
From my home to yours, Merry Christmas and Happy New Year!
Soft Molasses Cookies
¾ cup shortening or margarine
½ cup sugar
½ cup brown sugar
¼ cup molasses
2 teaspoons baking soda
2 ½ to 3 cups flour
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon cinnamon
½ teaspoon salt
Cream shortening and sugars together. Add other ingredients, mix well. Roll into 1 inch diameter balls and roll into granulated sugar.
Bake at 350′ for 10-12 minutes.